Servings
Font
Back
0 from 3 votes

Easy Lauki Ki Sabzi | Squash Curry

"Lauki ki Sabzi," also known as bottle gourd curry, is a simple yet flavorful dish originating from Asian cuisine. This recipe utilizes readily available ingredients and minimal cooking time, making it ideal for busy households. The dish highlights the natural freshness and nutritional benefits of bottle gourd, with its low-calorie and high-fiber content. With easy-to-follow steps and tips for selecting the best bottle gourd, this recipe transforms a humble vegetable into a satisfying and nutritious meal, perfect for pairing with roti or rice.

Prep Time
30 mins
Cook Time
30 mins
Servings: 4 People
Course: Main Course
Cuisine: Asian , Indian , Pakistani

Ingredients

  • ½ cup Half cup oil: As always any neutral oil such as canola, corn, or vegetable is perfect for this curry, because it will not overpower the taste of the curry.
  • 1 medium Sliced onion medium-sized Onions form the base of all Asian curries. it’s very rare to come across an Asian recipe that does not use onions. It provides body and flavor to the curry.
  • ¼ teaspoon white zeera/ Cumin: Zeera or cumin gives a delicious aroma to the lauki.
  • 2 Lauki medium size: the star of the recipe! Lauki is a healthy fibrous, and nutritious vegetable that makes a delicious light sabzi. You cannot substitute it in this dish, but if you can’t find it near you, try using zucchini.
  • Salt: Add according to your taste.
  • ¼ teaspoon red chill powder: Red chili gives this curry its kick. it balances out the somewhat bland flavor of the lauki.
  • 3 green chilli You can keep these whole or slit it down the middle for an extra kick!

Instructions

    Cup of Yum
  1. Preheat a pan and add half a cup of oil. Heat the oil over medium heat.
  2. Add the sliced onions and sauté over medium-low heat until they become a golden brown color. Be careful not to overcook the onions because this can result in a change in the color of the gravy or curry.
  3. Stir the onions continuously to ensure even browning.
  4. Now add ¼ teaspoon white zeera.
  5. After the zeera has popped and sizzled to release its aroma add the peeled and sliced lauki.
  6. Lauki has a high content of water which is released when it’s cooked on a low flame, therefore, you don’t need to add any water to it. Because we have sliced the lauki thinly, it will cook perfectly in the water it releases.
  7. Lauki sabzi is an ideal summer dish because it doesn’t require too many spices. Proceed by adding ¾ teaspoon salt and ¼ teaspoon red chili powder.
  8. Next, cover the pan and let it cook on medium-low flame, for about 10 minutes.
  9. After 10 minutes, check the lauki, if it is soft to the touch, it is cooked. If you like some heat, add 2 to 3 pieces of green chilies.
  10. Cover the pan again and let it cook for a few more minutes.
  11. Now when you uncover the pan, the curry will have reduced and the oil will be separated from the curry. This indicates that your Lauki ki sabzi is ready!